The key to these muffins is a composite of rich pumpkin, moist and buckwheat. They are also full of fiber.
Twelve two- 1/2-inch muffin cups with nonstick coating; set pan aside. In a medium bowl blend the flour, buckwheat flour, sugar and sugar replacement or the sugar, baking powder, cinnamon, baking soda, and salt. Create a well in the middle of flour mixture; set.
In another bowl combine the eggs, pumpkin, milk, oil. Orange, and peel juice. Add the egg mixture all at once. Stir only until moistened (batter ought to be lumpy).
Spoon batter into the prepared muffin cups, dividing the batter. Bake in a 400°F oven for 15 to 20 minutes or until the cakes are brown. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; function hot.